Master the Basics: How to Make Béchamel – A Mother Sauce

The perfect sauce can transform a good meal into a remarkable one. Five basic sauces are the foundation of so many delicious sauces. One of these is Béchamel – a mother sauce originating in France that translates to white sauce. We will discuss the quick history of this white sauce and give tips on ensuring the perfect sauce is velvety, smooth, and delicious.

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First, let’s review the five mother sauces that are the starting point of many other sauces called daughter sauces. Many mother sauces start with a roux. If you are unfamiliar with a roux, it is equal parts butter (in weight) and flour. Butter fat can be substituted with oil, lard, or drippings. The fat is melted, then the flour is whisked to create a paste and cook. The cooking time length depends on the desired final color and flavor.

Auguste Escoffier (1846–1935) was a famous French chef and restaurant owner who founded the concept of the following five French mother sauces:

1.  Béchamel Sauce.
   • Béchamel is a white sauce that is made from roux and milk.
2. Velouté Sauce.
   • Velouté translates to velvety smooth, describing the texture of the sauce.  It is made from a roux and a white stock such as chicken, fish, or veal.
3. Espagnole Sauce.
   • Espagnole translates to brown sauce.  It is made from a roux and brown stock, such as beef or veal, plus onion, carrot, celery (mirepoix), and tomato.
4. Sauce Tomate.
   • Tomate is a sauce made from tomatoes, herbs, vegetables, and sometimes a roux or stock.
5. Hollandaise Sauce.
   • Hollandaise translates to “Dutch” in English. The Hollandaise sauce is thought to have Dutch origins, was named in honor of the Dutch, and became famous in French cuisine. 

I use this basic sauce to make a cheddar cheese sauce for mac and cheese and as the base for my homemade chicken pot pie. When I make lasagna, I prefer a Northern-style lasagna where homemade Béchamel sauce replaces ricotta or cottage cheese. It is also the base for biscuits and gravy, a favorite for many.  

We immigrated from Germany; my mother would make Senfeier, a German meal made of peeled soft-boiled eggs nestled in mashed potatoes and topped with a mustard sauce.  Most people I tell this to think it is “weird,” but growing up, it was one of my favorite meals.  Another German classic we would occasionally have was Königsberger Klopse, meatballs in a creamy white sauce with capers and mashed potatoes. 

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Béchamel – a mother sauce, dates back to 17th-century France. It is credited to Louis de Bechamel, a steward to King Louis XIV, who made it famous. However, some believe it was created by Francois Pierre de la Varenne, one of France’s first documented chefs.

Béchamel serves as the base for several well-known “daughter sauces.”

Here are some of the most famous daughter or secondary sauces:

• Cheddar Cheese Sauce is made from bechamel and sharp cheddar cheese. Famous for mac and cheese, nachos, or served over cooked vegetables.
• Cream Sauce is made from bechamel and cream with a pinch of nutmeg. Cream sauce is used for fish, chicken, and egg dishes. I use it instead of ricotta or cottage cheese when making lasagna, which is a northern-style lasagna.
• Mornay Sauce is made from bechamel and grated cheese, usually gruyere, parmesan, or a blend of both. Named after Philippe de Mornay, a French nobleman and diplomat, this sauce is used in gratins, macaroni and cheese, over vegetables, or seafood. Lobster Thermador is delicious and made with a Mornay sauce.
• Mustard Sauce is made from bechamel and Dijon mustard. It is served with poultry, vegetables, other meats, and, of course, German Senfeier.
• Soubise Sauce is made from bechamel and caramelized onion puree. This flavorful sauce is commonly served with roast meats, vegetables, and rice.
• Nantua Sauce is made with Bechamel, crayfish butter, and cream. It is paired with seafood and is the base for recipes like lobster bisque.

Recipe for Béchamel – a mother sauce

Simple ingredients you will need

• 2 1/4 Cups Whole Milk –  Warmed
• 1/3 Cup All-purpose Flour
• 4 Tablespoons Butter – Use European butter if available
• 1 Teaspoon Salt
• 1/2 Teaspoon White Pepper – can be substituted with black pepper
• Pinch to 1/4 Nutmeg – optional
• Pinch of Cayenne Pepper (This is not a traditional ingredient in French Bechamel)

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To make classic Béchamel sauce

1. Use a heavy-bottomed pan and melt the butter on low heat until small bubbles appear.
2. Make the roux by whisking the flour into the melted butter. Continually whisk the butter and flour mixture and cook for 3 minutes until smooth and bubbly. 
3. Next, slowly add the warmed milk, a little bit at a time, to the blonde roux, whisking the bottom of the pan constantly for another 3 minutes or until thickened and bubbly.  
4. Add the salt, pepper, nutmeg (optional), and a pinch of cayenne pepper (optional). Cook for another minute or two.
5. The creamy white sauce is now ready to use.  Béchamel can be made ahead of time for later use. Store it in the refrigerator for up to two days. To prevent skin from forming on the surface, wrap it with plastic wrap, placing it directly on the sauce. Reheat it on low heat and add a little milk if the finished sauce is too thick.

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Tips for making a great Béchamel sauce:

• The ingredients must be at room temperature, and the milk slightly warmed.
• Using whole milk instead of low-fat or fat-free milk to increase the creaminess.
• European butter has a higher fat content, which also helps create a rich sauce.
• Season generously with salt and pepper for a great-tasting final sauce.
• The butter is melted but not browned, so you do not create a brown roux.
• Cook the flour on low heat. The flour needs to be cooked but not browned to eliminate a flour taste.

Mastering Béchamel – a mother sauce will lead to a new world of tasty dishes. It can enhance your favorite comfort foods with better flavors and textures. The trick to a great Bechamel is understanding how it works and practicing with a bit of patience. Once you get the hang of making it, it will become the basis of many excellent meals.

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Here are some common FAQ’s when making Bechamel sauce:

Why is my Béchamel sauce lumpy?

Lumps occur when the roux is not thoroughly whisked into the milk. Gradually add the slightly warmed milk to avoid lumps while constantly whisking the roux.

Why is my Béchamel too thick?

The sauce can become too thick if cooked too long or if not enough milk is added. It can also thicken if made ahead and refrigerated. Thin the sauce by whisking more warmed milk until it reaches the desired consistency.

Why is my Béchamel too thin?

This can happen if the roux is undercooked or insufficient flour is used. To thicken the sauce, cook it longer or make additional roux and whisk it into the sauce.

Why does my Béchamel taste like flour?

If your Béchamel sauce tastes like flour, the roux was undercooked.  Be sure to cook the butter and flour mixture for a few minutes before adding milk to eliminate the raw flour taste.

Can I freeze Béchamel sauce?

No, Bechamel does not freeze well because of its high dairy content. It will separate when thawed and tends to have a grainy texture after reheating.

Can Béchamel sauce be made with gluten-free flour?

Yes, all-purpose flour can be substituted 1:1 with gluten-free all-purpose flour or 1:1 with rice flour.

Can I use non-dairy milk to make Béchamel?

Non-dairy milk can be used successfully but may change the final consistency and flavor.  Be sure to avoid flavored or sweetened non-dairy milk. Here are some options:

• Almond milk will add a nutty flavor and produce a lighter sauce
• Soy milk is closest to dairy in flavor and texture and will make a creamer-textured sauce.
• Oak milk has a creamy consistency and can be a good substitute.
• Coconut milk will also create a creamy sauce, but the final sauce will have a slight coconut flavor.

Can a non-dairy butter alternative be used when making a Béchamel sauce?

Using oil or non-dairy butter can create a creamy, rich Bechamel sauce.  Here are some options:

• Vegan butter or margarine can be easily substituted, making a good white roux.
• Oils such as olive and coconut oil can also replace the butter, but the flavor affects the final taste.  Consider using canola or vegetable oil since it will not affect the final flavor of the sauce.

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